Brown Sugar–Mustard Glazed Holiday Ham With Cloves

Why You’ll Love This Recipe

• Classic holiday centerpiece with a shiny, mahogany glaze and that nostalgic clove perfume.
• Foolproof glaze: brown sugar + Dijon + a splash of cider or pineapple for tang and shine.
• Step-by-step timing for juicy slices—no dry ham here.
• Leftovers reheat beautifully and make stellar sandwiches and soups.

Grocery List

• Produce: Apple cider or pineapple juice; optional fresh thyme or rosemary for garnish; optional orange wedges for serving
• Dairy: None
• Pantry: Fully cooked bone-in half ham (8–10 lb); dark brown sugar; Dijon mustard; honey; apple cider vinegar; whole cloves; ground cinnamon (optional)

Full Ingredients

Ham

• 1 fully cooked bone-in half ham (8 to 10 lb), shank or butt end
• 40 to 60 whole cloves (for studding)

Brown Sugar–Mustard Glaze

• 1 cup packed dark brown sugar
• 1/4 cup Dijon mustard
• 1/3 cup apple cider or pineapple juice
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon (optional)
• Pinch of kosher salt (optional, to taste)

For Roasting

• 1 cup water or apple cider (for the roasting pan)
• Heavy-duty aluminum foil (for tenting)

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Set a rack in the lower third of the oven and preheat to 325°F. Fit a roasting rack inside a large roasting pan. Pour 1 cup water or apple cider into the pan to create gentle, moist heat as the ham warms. This helps keep the ham juicy and prevents the glaze from scorching later.

Step 2: Trim, score, and position the ham

If the ham has a thick skin, trim it away, leaving about a 1/4-inch layer of fat. With a sharp knife, score the fat in a 1-inch diamond pattern, cutting about 1/4 inch deep but not into the meat. Place the ham cut-side down on the rack and tent the entire pan loosely with foil so it doesn’t touch the ham.

Step 3: Warm the ham gently

Bake the ham covered at 325°F for 12–15 minutes per pound until the internal temperature in the center (not touching bone) reaches about 110°F. For an 8–10 lb half ham, this is typically 1 hour 45 minutes to 2 hours 15 minutes. This step warms the ham through without drying it out before glazing.

Step 4: Make the brown sugar–mustard glaze

While the ham warms, combine brown sugar, Dijon mustard, apple cider or pineapple juice, honey, vinegar, and cinnamon (if using) in a small saucepan. Bring to a simmer over medium heat, stirring, until the sugar dissolves. Continue simmering 4–6 minutes until slightly thickened and glossy (it should coat a spoon). Remove from heat; it will thicken a bit more as it cools.

Step 5: Stud with cloves and apply the first glaze

Increase the oven temperature to 400°F. Remove the foil. If any fat has rendered, carefully pour off excess from the pan. Using the score lines as a guide, stud the ham with whole cloves at the corners of the diamonds (about 40–60 cloves). Brush the ham all over with a generous layer of glaze.

Step 6: Roast until lacquered, basting often

Return the ham to the 400°F oven and roast 20–30 minutes, brushing with more glaze every 5–7 minutes. Watch closely near the end—edges should be deeply caramelized and shiny, not burnt. The internal temperature should reach 135°F for best juiciness in a fully cooked ham.

Step 7: Rest, carve, and serve

Transfer the ham to a carving board and rest 15 minutes to allow juices to redistribute. If you prefer a milder clove flavor, pull some cloves before slicing. Carve parallel to the bone into thin slices. Warm any remaining glaze briefly and serve alongside for drizzling.

Pro Tips

• Score shallowly—about 1/4 inch—to keep the fat in place so it renders and crisps without sliding off.
• Pan liquid matters: that 1 cup of water or cider prevents scorching and keeps the ham moist.
• Glaze timing is key: glaze only after the ham is warmed to avoid burning the sugars.
• Use a thermometer: pull at 135°F for a fully cooked ham—hot and juicy without overcooking.
• For spiral-sliced hams, reduce the glaze-roast to 15–20 minutes at 400°F and brush gently so slices don’t dry.

Variations

• Pineapple-Bourbon Glaze: Replace 1/3 cup cider with 1/3 cup pineapple juice and add 2 tbsp bourbon to the glaze; simmer 1 extra minute to cook off alcohol.
• Maple-Orange Glaze: Swap honey for 2 tbsp pure maple syrup; add 1 tsp orange zest and use orange juice in place of cider.
• Cider-Spice Glaze: Add 1/4 tsp ground allspice and 1 star anise (remove before glazing) for a warm holiday aroma.

Storage & Make-Ahead

Make the glaze up to 5 days ahead; store covered in the refrigerator. Score and stud the ham up to 1 day ahead; cover tightly and refrigerate. Leftover ham keeps 4 days in the refrigerator or up to 2 months in the freezer (slice before freezing for easier use). Reheat slices covered with a splash of cider at 300°F until warmed, 15–20 minutes, or gently warm in a skillet over low heat with a spoonful of water and a lid.

Nutrition (per serving)

Approximate for 1/16 of recipe: 340 calories; 29 g protein; 18 g carbohydrates; 16 g sugars; 14 g fat; 5 g saturated fat; 1380 mg sodium. Values will vary by ham brand and glaze used.